Shellfish Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of long-simmered beef soup, and this Korean-inspired braised short rib version delivers that soul-warming comfort in every spoonful. The ribs go through a quick blanch-and-rinse step before the real cooking begins, which pulls out impurities and sets you up for a broth that's remarkably clear and clean-tasting. Daikon radish soaks up all that savory depth as it softens, becoming almost silky alongside the fall-off-the-bone beef. Coconut aminos bring a gentle umami richness without soy, and a touch of apple cider vinegar brightens the whole pot in a way that's subtle but makes a real difference. The turmeric gives the broth a warm golden hue that looks absolutely stunning in the bowl. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden seafood-derived additives — this is a naturally safe, fuss-free cook from start to finish. Finish each bowl with scallions and a handful of fresh herbs, and you've got a showstopper that tastes like it came from a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stew
- 3 lb bone-in beef short ribs, cut flanken-style (about ½-inch thick) or english-cut
- 1 lb daikon radish, peeled and cut into 1-inch rounds
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, peeled and sliced into coins
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 8 cups water
- 1 tsp salt, plus more to taste
For serving
- 4 scallions, cut into 2-inch pieces
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
Place the short ribs in the large pot and cover with cold water. Bring to a boil over high heat, then cook for 5 minutes until the water turns gray and foamy. Drain through a colander and rinse each rib under cold running water, scrubbing off any gray residue. Rinse the pot clean.
- 2
Return the cleaned ribs to the pot and add the 8 cups of fresh water. Bring to a boil over high heat, then reduce the heat to medium-low to maintain a steady, gentle simmer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!